Recipes

Simple Steamed Chard

Chop stems and leaves into large bite size pieces.   Fill a spaghetti pot (it shrinks down a lot) with the greens.  Fill the pot with about one inch of water.  Put a lid on it and cook on high for about 10 min.  Until the leaves are soft but still green.  Drain out the water and serve with a butter or olive oil and a little salt and pepper.

(By the way the above recipe works for almost any green leafy vegetable - bok choy, turnip greens, spinach, beet greens...)

The recipe on the back of Trader Joe's "Chard of many Colors" as I remember it:

Chop stems and leaves into large bite size pieces.  Fill a spaghetti pot with the greens.  Add half a chopped onion.  Add One 15oz can of tomato sauce and one 15oz can of chicken broth (or vegetable broth).  Cook on high for about 10 min.  Stir once about mid-way through.  Until the leaves are soft, but still green.  Serve with a slotted spoon to drain out most of the liquid.  Yum!

Rainbow Swiss Chard
Gina's Weight Watcher Recipes
Servings: 4 • Time: 10 minutes • Points: .5 ww points

• 1 pound rainbow Swiss chard, washed and thoroughly dried
• 2 clove garlic, smashed and chopped
• 1/2 tsp red pepper flakes (optional)
• 2 tsp olive oil
• Salt and fresh pepper to taste

Heat the oil over medium heat in a sauté pan.

Smash the garlic clove with the side of a knife and add it to the pan. Add red pepper flakes if using, sauté the garlic lightly in the oil until it becomes golden.

Chop the stems into small pieces and add to the oil. Mix and add a drop of water and cover.Cook about 4-5 minutes. Chop the leaves and add to the pan. Sauté until just wilted, stirring frequently. Season with salt and pepper

Scalloped Kohlrabi recipe

ingredients

175 g (6 oz) onion, skinned and thinly sliced
3 Tbsp (40 g) butter
2 lb (900 g) kohlrabi
7 fl oz (200 ml) milk
salt and freshly ground pepper
chopped fresh parsley to garnish

method

1. Soften the onion in 25 g (1 oz) butter in a covered pan.

2. Thickly peel the kohlrabi to remove all the woody outer layer. Slice thinly and layer with the onions and seasoning in a 1.7 litre (3 pint) lightly buttered shallow ovenproof dish, topping with a neat layer of kohlrabi.

3. Pour over the milk and dot with remaining butter. Place on a baking tray and cook in the oven at 200°C (400f) mark 6 for about 1 1/2 hours, until tender. 

4. Garnish with chopped parsley for serving.

recipe from www.cookitsimply.com